On Fri, 05 Jun 2015 08:07:55 -0300, wrote:

>On Thu, 04 Jun 2015 23:40:36 -0700, koko > wrote:
>
>>
>>I'm sure I'm behind the times on this, but I love that I'm making new
>>discoveries all the time. I just discovered the coulotte cut of steak.
>>
>>Grilled rare, dang, I had a great meal.
>>Link to my blog
>>http://tinyurl.com/pp5yek4
>>
>>koko
>
>I wish you could have shared it too They look similar to the NY
>cut. I like that he left a good band of fat on it, you don't have to
>eat it but it sure makes the meat cook more sweetly.

It's the top sirloin cap, very delicious and a few dollars per pound
cheaper than the top sirloin.
Yes, he did leave a good amount of fat. I left it on for grilling and
trimmed before eating. I think it helps tremendously.

koko

--

Food is our common ground, a universal experience
James Beard